Parotta: South-Indian Breakfast Bread
Recipe Type: Side, Breakfast, Bread
Cuisine: Indian
Serves: 10 servings
A traditional tossed and then fried breakfast bread that is perfect for soaking up spicy vegetable kurma.
  • 3 cups All purpose flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • ½ cup Milk
  • ½ cup Water
  • ½ oil (Mix of Olive oil and Vegetable Oil)
  1. Take all purpose flour in a large bowl. Add salt, sugar and incorporate well in the flour. Add 2 tbsp of oil to the flour and mix it well, break lumps if any.
  2. Let the dough rest for 3 to 4 hrs.
  3. Make a well in the center of the bowl. Add milk and water slowly, one after the other, and work the dough until it is soft and pliable. Knead for 10 mins until the dough is soft and smooth. Transfer dough to the bowl, brush with a tsp of oil and cover the bowl with a wet cloth. Let the dough rest for 3­4 hrs.
  4. After the dough is well rested, make 10 equal sized balls out of it. Use a rolling pin and flatten the dough. Add ½ tsp of oil and spread it over the flattened dough. While it rests, move on to the next one and repeat until you are done with the last piece of the dough.
  5. Now, take the first flattened dough, and roll as thin as you could go, about 4 to 5 inches across. It doesn't matter if the dough tears a little here or there. Add ½ tsp of oil and spread it over the dough.
  6. Now, starting at one end make small pleats (like how you would fold a paper fan) to make it into a thin strip.
  7. Stretch the strip of pleated dough to lengthen by gently pulling it from both sides. Holding one end of the pleated dough, roll like a coil and tuck the other end under it. Gently flatten with your hand and let it rest for 10­ to 15 mins. Repeat with the rest of the dough.
  8. Roll the flattened dough to desired thickness (about 4­5 inches across).
  9. Meanwhile, heat a griddle on medium. When the pan is very hot, place parotta on the griddle, drizzle ½ tsp of oil on top and fry both sides until the edges are crisp and browned. Repeat until you are done with the last dough.
  10. Stack 2-­3 "hot" parottas on top of each other and gently compress them between your palms. This helps the layers to separate. Serve with hot kurma/salna (recipe coming soon). Enjoy!
Recipe by Honest Cooking at